Baked Fiesta Spinach Dip

Baked Fiesta Spinach Dip Recipe

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Linda Walter


from the cookbook, "Southern Scrumptious"


★★★★★ 1 vote

makes 5 cups
20 Min
45 Min


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1 cup chopped onion
1 tablespoon vegetable oil
1 cup chunky medium salsa, well drained
1 (10 oz.) package frozen chopped spinach, thawed
2 1/2 cups shredded monterey jack cheese
8 oz. light cream cheese, cubed
1/2 cup light cream cup sliced black olives
1 cup chopped pecans

How to Make Baked Fiesta Spinach Dip


  • 1Saute the onion in oil in a medium skillet over medium heat until tender.
  • 2Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes.
  • 3Pour the mixture into 1 1/2quart baking dish.
    Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives.
  • 4Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes.
    Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups

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About Baked Fiesta Spinach Dip

Course/Dish: Vegetable Appetizers
Other Tag: Healthy

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